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In Food

By Lane


On 26, May 2011 | No Comments | In Food | By Lane

In an attempt to eat healthier, cook more, and save money, we somehow decided that stocking up on canned tuna would be a great idea. Tonight, I finally used two of those cans that have been taking up precious pantry space since we moved into our apartment in 2009 (no worries, they don’t expire until 2014…or maybe that should make you worry).

The verdict: “This is like restaurant food!” – Alex

I would agree…if restaurants served canned tuna.

Curry Tuna Melt
Serves 2 — combined recipes from here + here + my own head

2 (6 oz.) cans solid white tuna, drained
1/4 cup finely chopped red onion
1/4 cup plain Greek yogurt
1/4 cup sweet pickle relish
1 teaspoon hot curry powder (you can use regular, but I like it spicy)
1/2 teaspoon garlic powder
salt + pepper to taste
6 slices rye bread
6 slices Muenster cheese (or whatever is your favorite)
6 slices beefsteak tomato

1. Combine all ingredients (except bread, cheese, & tomato) in a medium bowl.
2. Spread tuna salad onto bread.
3. Top with tomato & cheese.
4. Broil in oven (or toaster oven, if you’re lazy like me) for 3-5 minutes, until cheese is bubbly & starts to brown.

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